Griddled Steak and Shrimp Tacos with Sautéed Peppers and Onions

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-21 · Updated 2026-05-21

Tender marinated steak and shrimp cooked on a hot griddle with sautéed peppers and onions, served on warm tortillas for a vibrant taco night. This mexican-inspired cinco de mayo ready in about 60 minutes pairs flank steak, raw shrimp, peeled and deveined, corn tortillas for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb flank steak
• 12 oz raw shrimp, peeled and deveined
• 1 medium, sliced into thin strips red bell pepper
• 1 medium, sliced into thin strips yellow bell pepper
• 1 large, sliced into thin strips yellow onion
• 8 corn tortillas
• 3 tbsp olive oil
• 2 tbsp lime juice
• 3, minced garlic cloves
• 1 tsp chili powder
• 1 tsp ground cumin
• 1 tsp, divided salt
• 1/2 tsp, divided black pepper
• 1/4 cup, chopped fresh cilantro

Instructions

1. Step 1: In a bowl, combine 1 lb flank steak thinly sliced against the grain, 2 tbsp lime juice, 1 minced garlic clove, 1 tsp chili powder, 1 tsp ground cumin, 1/2 tsp salt, and 1/4 tsp black pepper. Marinate for at least 30 minutes at room temperature.
2. Step 2: In a separate bowl, toss 12 oz peeled and deveined shrimp with 1 tbsp olive oil, 1 minced garlic clove, 1/2 tsp salt, and 1/4 tsp black pepper. Set aside.
3. Step 3: Heat a large griddle over medium-high heat until very hot, about 5 minutes. Add 1 tbsp olive oil, then add the marinated steak slices. Sear for 2-3 minutes per side until browned and medium-rare. Remove and keep warm.
4. Step 4: On the same griddle, add the shrimp and cook for 2 minutes per side until pink and opaque. Remove and keep warm.
5. Step 5: Add remaining 1 tbsp olive oil to the griddle, then add 1 sliced red bell pepper, 1 sliced yellow bell pepper, and 1 sliced large yellow onion. Sauté for 5-7 minutes, stirring occasionally, until softened and slightly caramelized.
6. Step 6: Warm 8 corn tortillas on the griddle for 30 seconds per side until pliable and slightly charred.
7. Step 7: Assemble tacos by layering steak and shrimp onto each tortilla, topping with sautéed peppers and onions, and garnishing with 1/4 cup chopped fresh cilantro.